Creative Junior Sous Chef | Lead Kitchen & Menu Innovation

Accor Apartments & Realty; Sydney; On-site; AUD 55,000 - 75,000; Full time

Job summary

Accor Apartments & Realty in Sydney is seeking a Junior Sous Chef to partner with our Head or Executive Chef, overseeing a busy kitchen and contributing to outstanding dishes that delight guests.

You will manage your section, help with menu ideas, mentor junior chefs, and support admin tasks while ensuring food safety and cost controls.

This role requires flexibility for weekends/holidays and a proactive, positive approach to teamwork in a fast-paced environment.

Qualifications

• Proven experience as a Chef de Partie or similar role with leadership abilities.
• Strong culinary skills and a passion for creating exceptional dishes.
• The possession of a Certificate III in Hospitality (Commercial Cookery) – Essential.
• Flexible to work across a range of shifts including weekends and public holidays as required.

Responsibilities

• Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help.
• Supporting the Head / Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs.
• Provide supervision and guidance to junior chefs, supporting onboarding and development of junior kitchen team members to create an inclusive, high performing culture.
• Assist with administrative elements of the department including rostering, stock take, ordering and end of month reporting.
• Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation.

Skills

Chef de Partie leadership

Culinary skills

Client-focused service

Positive attitude

Education

Certificate III in Hospitality (Commercial Cookery)

Job description

Accor Apartments & Realty in Sydney is seeking a Junior Sous Chef to partner with our Head or Executive Chef, overseeing a busy kitchen and contributing to outstanding dishes that delight guests.

You will manage your section, help with menu ideas, mentor junior chefs, and support admin tasks while ensuring food safety and cost controls.

This role requires flexibility for weekends/holidays and a proactive, positive approach to teamwork in a fast-paced environment.